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 Marilyn's Tom Kha Ghai

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Marilyn's Tom Kha Ghai

A Thai-inspired soup with a uniquely American twist

This flavorful Thai dish is a heartfelt tribute to the soups I fell in love with while traveling through Asia. It’s a fusion of two beloved Thai classics—Tom Kha and Tom Yumgoong—blended with a personal twist that brings comfort, spice, and soul to every bowl especially this Father's Day season.

Note: Tom Kha means "boiled galangal," and galangal is essential to this recipe. Ginger is not an ideal substitute, but it can be used in a pinch. Also, start by cooking root vegetables first, and save softer veggies and yellow peppers for the end so they stay vibrant and crisp.

Ingredients

  • 2 cups good-quality Chinese chicken stock (or vegetable stock for a vegan version)

  • 2 cups coconut milk

  • 1 tsp sesame oil

  • 2 stalks fresh or dried lemongrass (bottom 6 inches only, sliced and bruised)

  • 2 slices fresh or dried galangal

  • 1 large piece fresh ginger, finely chopped

  • 6 cloves garlic, finely chopped

  • 4 kaffir lime leaves, chopped (fresh or frozen)

  • 2–3 Thai bird’s eye chilies or Serrano chilies, sliced large (or 1–2 tbsp sambal as substitute)

  • 1 tbsp fish sauce (or 2 tbsp to taste; sub Bragg's Liquid Aminos for vegan)

  • 2 tbsp fresh lime juice

  • ½ cup Mae Ploy sweet chili sauce or ½ tsp sugar

  • ¼ cup Heinz ketchup (yes, really — the secret weapon)

  • 4 tbsp chopped fresh cilantro

  • 4 scallions, sliced

  • 8 shiitake mushrooms (or button mushrooms), sliced

  • A mix of vegetables:

    • Snow peas or sugar snap peas

    • Carrots

    • Green beans

    • Beets or other root vegetables

    • Yellow bell peppers (added last for crunch)

  • Optional protein: tofu, shrimp, or chicken

Directions

  1. Prep the lemongrass:
    Use only the tender white bottom of the stalk (about 6 inches). Discard the tough green tops. Gently pound the lemongrass with the flat side of a cleaver or heavy object to release its oils, then slice into ¼-inch segments.

  2. Start the base:
    In a large pot, heat sesame oil over medium heat. Sauté the garlic and scallions until fragrant, about 1–2 minutes.

  3. Build the broth:
    Add the chicken or veggie stock and bring to a gentle boil. Stir in the galangal, ginger, lemongrass, kaffir lime leaves, and sweet chili sauce (or sugar). Simmer for 5 minutes.

  4. Add coconut milk and heat:
    Stir in coconut milk, chilies (or sambal), fish sauce, and ketchup. Simmer for another 5 minutes.

  5. Add vegetables and protein:
    Start with harder root vegetables, then add softer vegetables, mushrooms, and your choice of tofu, chicken, or shrimp. Cook just until the protein is done and veggies are tender-crisp.

  6. Finish and adjust:
    Turn off the heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust for balance — you’re aiming for a bold blend of galangal’s earthiness, coconut sweetness, lime brightness, and a gentle kick of chili.

Serve hot and enjoy the magic—a bowl full of soul, spice, and a hint of surprise. 

For more recipes like this you can purchase Marilyn's Cookbook at oshinlove.com. 

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